Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, see our new showroom and check out the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Mother's Day was a Success

edited 12:14AM in EggHead Forum
So I cooked 3 slabs on the EGG. I made the mistake of putting them on a little early, 12pm, and at 1:30pm I took them off as they were cooking just fine but by 5pm they would have been overcooked. I put them back on the EGG at 2:30 and let the EGG do its magic. I sauced them at 4:30 and took them off at 5pm. They were cooked perfectly. They were tender and had flavor. I used John Henry's Spring Peach Rub with Peacan Rub. I didn't like the Peach Rub. Maybe it needs a little heat added to it.

Everyone enjoyed the food. Mother-in-Law made potato salad and I also made two Spatchcock Chickens. I used the gasser first then after the ribs were done I put them on the EGG to finish and the EGG did its job. Chicken came out very juicy.

Thanks for all the advice. I guess it takes practice, practice, practice.




Sign In or Register to comment.
Click here for Forum Use Guidelines.